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Turkey & Spinach Salad in Parmesan Bowls

2 Min Read
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FM Staff

YIELD: 50 servings

Photo Credit: The National Turkey Federation

Raspberry vinaigrette:
1 1/4 qts. cranberry juice
1/4 cup sugar
2 Tbsps. cornstarch
1 1/4 cups raspberry vinegar
1 1/4 qts. frozen raspberries in syrup
6 cups hazelnuts
4 lbs. tender spinach leaves, cleaned, dried and stemmed

Parmesan shells:
Vegetable oil spray, as needed
4 3/4 lbs. Parmesan cheese, coarsely grated
3 1/2 lbs. Parmesan cheese, finely grated
12 1/2 lbs. cooked turkey, smoked turkey breast or pulled white turkey, cut into 1/2-inch cubes and chilled

  1. FOR THE VINAIGRETTE: Heat cranberry juice to a boil, stir in sugar and cornstarch and cook to thicken. Cool. Add raspberry vinegar and frozen raspberries. Cover and hold for service.

  2. TO TOAST NUTS: In a preheated 375°F oven, toast hazelnuts for about 10 minutes. Allow to cool. Coarsely chop. Cover and reserve for service.

  3. Prepare spinach by tearing into bite sized pieces. Cover and refrigerate for service

  4. Prepare Parmesan shell by spraying an 8-inch nonstick sautè pan with vegetable oil spray. Heat pan over medium heat.

  5. FOR EACH SHELL, add 1/3 cup coarsely grated Parmesan to the bottom of the sautè pan, distributing the cheese evenly across the pan. Allow the cheese to bubble for about 30 seconds before adding an additional 1/4 cup of finely grated Parmesan.

  6. When the cheese starts to turn golden brown, remove from the pan and place over a mold or a small stainless steel bowl. Allow to cool.

  7. FOR SERVICE: Lightly toss together chilled spinach leaves, chilled turkey and hazelnuts.

  8. Portion salad among the cooled Parmesan shells. Serve the dressing on the side. Serve immediately.

Recipe provided by Executive Chef Glenn Feeny, Wood Company, Wilmington, DE.

About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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